Spring Pea Spaghetti with Herbed Tahini Sauce

Spring Pea Spaghetti with Herbed Tahini Sauce

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 10 minutes  |  Serves: 4

Spaghetti 

• 10 ounces whole wheat spaghetti
• 1 cup sugar snap peas
• 1 cup shelled green peas (if frozen thawed)
• 4-5 radishes, thinly sliced

Tahini Sauce

• 1/2 cup tahini
• 1/2 cup water + additional to thin
• juice from 1 lemon (about 2 tablespoons)
• 1 garlic scape, minced (can sub with garlic clove if need be)
• 2 scallions, minced, white and light green parts
• 1/2 cup mint, minced
• 1/4 cup parsley, minced
• 1/8 teaspoon crushed red pepper flakes + additional for more of a kick
• salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add your pasta and cook until al dente. In the last 2 minutes of cooking add your sugar snap peas and green peas and cook until peas are crips tender and bright green (this should not take more than 2 minutes) Drain pasta and peas, reserving 1 cup of cooking liquid. Return the pasta and peas to the pot and keep the cooking liquid to the side.
2. While the pasta cooks prepare your sauce. Using an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Add more water to thin as necessary. Season generously with salt and pepper. Taste test and adjust as needed.
3. Drizzle in the tahini sauce with the cooked pasta and toss until well incorporated, adding reserved cooking liquid if the pasta seems too dry. Add the radishes and toss once more. Divide between plates and serve with additional salt and pepper.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.